Help. My pumpkin addiction is out-of-control. First of all, I can’t drink regular iced coffee anymore…it has to be a ‘one-shot-of-pumpkin syrup’ iced coffee. Second, I’ve eaten far too many mello-creme pumpkins this past week. Lastly, I’ve wanted to purchase the pumpkin loaf at Starbucks since the day it came out last month. However, I’ve been holding off for good reason…I’ve been dying to make my own!! So today, I did just that. I finally found canned pumpkin last week in CT (at Super Wal-mart no less), and along with that I picked up dark chocolate chips with the intention of incorporating these goodies into a pumpkin recipe. I debated making pumpkin streusel muffins, but thoughts of that darn pumpkin loaf did me in. So I incorporated my favorite dark chocolate chips and my beloved cinnamon chips into a healthy pumpkin bread recipe.
Now my entire apartment smells like a bakery. Help.
Dark Chocolate Chip Pumpkin Bread
2 cups sugar
2 cups canned pumpkin
1/4 cup canola oil/ ¼ cup applesauce
1/2 cup fat-free vanilla pudding ( I used applesauce, I didn’t have yogurt on hand)
4 large egg whites
2 Tbsp. apple butter (optional, but I love this stuff!)
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup dark chocolate chips
½ cup cinnamon chips (optional)
1) Preheat oven to 350°.
2) Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add apple butter if you choose to use it.
3) Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk.
4)Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips and cinnamon chips.